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Spaghetti Pesto with Almond Yogurt
Spaghetti Pesto with Almond Yogurt
  1. Prep time: 10 minutes Cook time: 15 minutes
  • Pasta
  • 350g gluten-free spaghetti
  • Pesto
  • Handful of basil  

  • Handful of parsley 
  • 80g brazil nuts 
  • 1 ripe avocado  
  • tbsp lemon juice  
  • 2-3 tbsp olive oil  
  • 4 tablespoons of water  
  • 4 teaspoons nutritional yeast  
  • 2 garlic cloves 
  • Salt and pepper 
  • 5-6 tablespoons TCC Almond Natural Yogurt
  • Toppings
  • Handful of pine nuts

Method:

1. Boil spaghetti in a large pan of boiling water for 10 minutes.  

2. In a separate pan, toast the pine nuts in a frying pan until they go golden brown.

3. Now add all the pesto ingredients in a food processor and blend until smooth and creamy.  

4. Drain the spaghetti, then pour the pesto mixture. Toss to combine and sprinkle with toasted pine nuts.